Physical, proximate, and cooking properties of selected Nigerian cowpea varieties

Sanni, Silifat A.; Adebowale, A.A.; Yusuf, A A

doi:10.4314/nifoj.v24i1.33631

Cited by 6 publications

(7 citation statements)

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“…The non-significant associations between grain quality and nutritional quality traits suggest that desirable traits can be incorporated through trait introgression techniques. This is in agreement with several reported (Moura et al 2012;Muranaka et al 2015;Sanni et al 2006) results where cooking time was not associated with protein content in their study. However, cooking quality traits were shown to be significantly and positively correlated with grain quality traits.…”

Section: Hierarchical Clustering Of Genotypes Based On Grain Quality ...supporting

confidence: 94%

Genetic Variability and Interrelationships of Grain Quality, Cooking Quality and Nutritional Quality Traits in Cowpea: Implication for Cowpea Improvement

Chipeta,

Yohane,

Kampanje-Phiri

et al. 2024

Preprint

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Grain quality, cooking quality and nutritional quality traits are some of the major attributes that enhance uptake and utilisation of improved cowpea varieties. Therefore, there is need for a better understanding of the genetic variation and inter-relationships among these quality traits in cowpea to integrate them in cowpea breeding programs. The study was conducted to determine genetic variability among 306 cowpea genotypes for grain quality, cooking quality and nutritional quality traits and to understand the interrelationships among these traits for exploitation in breeding programs. The results showed highly significant differences (P

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Section: Hierarchical Clustering Of Genotypes Based On Grain Quality ...supporting

confidence: 94%

Genetic Variability and Interrelationships of Grain Quality, Cooking Quality and Nutritional Quality Traits in Cowpea: Implication for Cowpea Improvement

Chipeta,

Yohane,

Kampanje-Phiri

et al. 2024

Preprint

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“…High dispersibility values obtained indicates that their is stability in reconstituted food product (Sanni et al . ).…”

Section: Resultsmentioning

confidence: 97%

Quality Evaluation of Snacks Produced from Blends of Unripe Plantain, Bambara Groundnut and Turmeric Flour

Adegunwa

Omolaja

Adebowale

et al. 2016

Journal of Food Processing and Preservation

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This study was conducted to evaluate the quality of snacks made from unripe plantain–Bambara nut–turmeric composite blends. Raw materials were processed into flour and formulated into different proportion: 100:0:0, 0:100:0, 35:60:5, 45:50:5, 50:45:5, 60:35:5, respectively. The color, proximate, functional and pasting properties of the different unripe plantain–Bambara nut–turmeric flour blends were determined. The composite flour was then processed into snacks and the proximate composition, color analysis and sensory evaluation of the snacks were determined. There were significant differences (P < 0.05) in the functional properties of composite flour in term of bulk density, dispersibility, oil absorption capacity, water absorption capacity ranging from 0.68 to 0.77 g/mL, 78.75 to 84.50%, 1.43 to 2.60 and 1.75 to 2.43 g/g, respectively. Similarly significant differences (P < 0.05) were also observed in term of swelling power and solubility index of functional properties with values ranging from 3.77 to 4.96 g/g and 10.50 to 19.14%. There were significant differences (P < 0.05) in the pasting profile of the unripe plantain–Bambara nut–turmeric flour blends. There were significant differences (P < 0.05) in the proximate composition of the snack samples with values ranging from 6.86 to 8.66%, 4.23 to 14.81%,13.59 to 19.75%, 2.22 to 4.49%, 1.36 to 5.60% and 47.79 to 68.14% for moisture, protein, fat, ash, crude fibre and carbohydrate contents, respectively. There were significant difference (P < 0.05) in the color analysis conducted on flour and snack samples. There were also significant difference (P < 0.05) in sensory attributes of the snack samples parameter measured. The study concluded that snack produced from 35:60:5 unripe plantain–Bambara nut–turmeric was highly acceptable. Practical Applications The results of this study will revive the use of indigenous crops like plantain and Bambara flour as substitutes for imported wheat in the baking industries. The antimicrobial properties of turmeric are one of the integral factors for using it in composition with plantain and Bambara nut for the production of snack.

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“…Amarteifio et al (2002) reported protein and fat contents of 19.0‐21.7 and 1.2‐1.3 per cent, respectively, for pigeon pea. Sanni et al (2006) reported 21.6‐23.4 and 1.1‐1.5 per cent protein and fat contents for different cowpea varieties. The values obtained for cowpea were within this range but the protein contents of Africa yam beans were higher than the value reported.…”

Section: Resultsmentioning

confidence: 99%

“…But there were no significant differences ( p ≥0.05) in the water‐absorption values of dehulled pigeon pea and African yam bean. Sanni et al (2006) reported swelling power ranging from 5.3 to 10.6 g/100 seeds for cowpea while Udensi and Okaka (2000) reported density and water‐absorption capacity of dried cowpea flour ranging from 0.52 to 0.58 g/cm 3 and 90‐185 per cent. Obatolu et al (2001) reported water‐absorption capacity of 131.9‐218.8 per cent for African yam beans flour.…”

Section: Resultsmentioning

confidence: 99%

Effect of dehulling/soaking on the chemical, functional and anti‐nutritional contents of three varieties of beans

Abiodun¹,

Adeleke²

2011

Nutrition &Amp; Food Science

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PurposeThe purpose of this paper is to evaluate the effect of dehulling/soaking on the chemical, functional and anti‐nutritional contents of three varieties of beans. This research work involved comparative study of the underutilized bean species with the commonly consumed beans in Nigeria.Design/methodology/approachThree species of legumes were used for this study. The cowpea seeds were divided into two parts. One part was milled and packaged for raw flour while the other part was dehulled and soaked for 30 min, dried in the oven, milled and packed. For the pigeon pea and African yam beans, the raw beans were milled and packaged while part of the seeds was steamed for 5 min and the coats were removed. The dehulled beans were soaked for 30 min, dried in the oven, milled and packaged. Chemical, functional and anti‐nutritional content were determined on the samples.FindingsFat content ranged from 0.95 to 1.98 per cent. Ash and crude fibre ranged from 1.98 to 6.13 and 2.41 to 7.90 per cent, respectively. Raw cowpea had the highest calcium content (3.86 per cent) while pigeon pea had higher value in magnesium content (2.01 per cent). Raw African yam beans had the highest iron content (23.44 per cent). Bulk density, swelling index and water‐absorption capacity ranged from 0.53 to 0.92 g/cm3, 2.3 to 5.9 and 0.9 to 2.8 ml H2O/g, respectively. African yam bean had higher values in oxalate, phytate and tannin contents while cowpea had higher saponin content. Raw flour of pigeon pea had higher value in trypsin inhibitor.Originality/valueThis work enables us to make use of the underutilized beans. These beans were higher in nutrients than the cowpea used. Processing of these beans will make them useful for human nutrition without imposing any health problem to the consumer. They could also be converted to flour and used in formulating food such as weaning food.

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Physical, proximate, and cooking properties of selected Nigerian cowpea varieties

Cited by 6 publications

References 0 publications

Genetic Variability and Interrelationships of Grain Quality, Cooking Quality and Nutritional Quality Traits in Cowpea: Implication for Cowpea Improvement

Genetic Variability and Interrelationships of Grain Quality, Cooking Quality and Nutritional Quality Traits in Cowpea: Implication for Cowpea Improvement

Quality Evaluation of Snacks Produced from Blends of Unripe Plantain, Bambara Groundnut and Turmeric Flour

Effect of dehulling/soaking on the chemical, functional and anti‐nutritional contents of three varieties of beans

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